On Friday 31 March we celebrated the cold wet arrival of Spring with our monthly Café.
Michael made a huge cheesy mac ‘n’ cheese with a golden crust of cheese and crumbs. That was accompanied by by his new “go to ” salad of curly Kale with a dash of spinach, watermelon radishes, yellow beets, and sauteed fennel bulb slices.
For dessert we had (alas, not homemade) frozen Cappuccino Yoghurt with S’mores cookies.
After lunch several people headed off to the Carlton Cinema to see “Hidden Figures”.
On Tuesday 24 January we gathered in the Community Room for our first Café of the New Year. This month the theme was a casual Afternoon Tea. A time to reconnect with friends and neighbours.
Chef Michael and I prepared egg salad sandwiches, tuna salad sandwiches with carrot and radish, salmon salad sandwiches with dill and cream cheese and cucumber sandwiches. That’s four loaves of buttering right there. There was a tossed salad, freshly baked scones along with beverages of your choice including tea. Dessert was another of Michael’s delicious homemade ice creams: butter pecan served with a ginger snap.
I believe a pleasant time was enjoyed by all.
We look forward to seeing you and serving you in 2017.
Saturday night Diane Frankling Co-op, 85 Bleecker St., celebrated our Pride with a huge party in the courtyard.
True to form Chef Michael cooked up a storm. We had burgers and Toulouse sausages from the barbeque, another version of his famous Nappa salad, yummy Orzo pasta salad tossed with pesto and asparagus, and 3 bowls of potato salad that kept disappearing it was so good.
For desert he served a selection of homemade ice creams and a killer lemon sorbet made with Prosecco, a sparkling white Italian wine. The ice creams included strawberry, chocolate, peanut butter, cinnamon, and caramel served up in cones or cups which brought out the Kidult in all of us! They were adorned with a chocolate crescent sugar cookie.
The bar which was well and enthusiastically covered by volunteers encouraged and accepted generous donations for Pete’s Pet Fund. They served up the traditional libations of beer and wine as well as a heady Pineapple Berry Fruit Punch that got the party started.
Music was provided by Side B Vibe.
Many thanks are due to ALL the volunteers who made the evening a success. Food decorating serving. Talk about Helping Hands!!
Barry St. Denis
Our Social Director Ryan Hayward oversaw the festivities with his usual calm diplomacy.
A corner of Hugh Garners’ Rooftop Garden.
Congratulations to Ryan for arranging to have our neighbour Hugh Garner Co-op host our June Café on their spectacular roof garden to celebrate Seniors’ Month. Twenty members from Diane Frankling and ten Hugh Garner members gathered in their 9th floor community room for lunch.
A veritable picnic BBQ in the sky!
Michael created a cold tomato concasse soup which we served with barbequed burgers, with suitable hamburger fixings, potato salad, sweet rice vinegared Daikon Radish and Carrot Crunch salad. Hugh Garner provided the desserts: irresistible Strawberry Shortcakes and rich Brownies as well as fruit, cheese and crackers.
Concasse, from the French concasser, “to crush or grind”, is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped.
The Rock-a-Doodle Duo, plus one, entertained us with upbeat musical stylings out under their gazebo.
The rooftop garden features planters that are for the most part hip high for easy tending, a panoramic view of Cabbagetown including a wonderful bird’s eye view of our co-op and a dry river bed running down the centre with a giant startled frog caught mid leap.
Our next Café, Friday 17th June, will be a shared endeavour on the rooftop garden of the Hugh Garner Co-Op to the north of us. We will be celebrating Seniors’ Month.